Snickerdoodle Pumpkin Bread

Table of Contents

Oh, let me take you back to that sunny, crisp autumn day when I first pulled a warm loaf of Snickerdoodle Pumpkin Bread out of the oven. The aroma filled my kitchen, a delightful swirl of sweet cinnamon and cozy pumpkin. It was a mild October afternoon, and I was searching for a recipe that embraced the magic of the season—a recipe that combined my love for pumpkin with the nostalgic flavors of snickerdoodles, a classic family favorite. With each slice, warm, buttery, and tempting, I couldn’t help but remember the loving hands that used to bake snickerdoodles for me with a sprinkle of sugar and cinnamon. That day, I thought, “This is something my readers will love!” Trust me—the moment you take your first bite, you’ll feel that cozy hug from my kitchen wrapped around you too.

Why You’ll Love This Recipe

• Effortless: This recipe comes together in just a few simple steps. No complicated techniques here!
• Perfect for fall: With pumpkin and warming spices, it captures that autumn vibe like a sweet embrace.
• Crowd-pleasing: Whether it’s a cozy family get-together or a festive holiday party, this bread is sure to win hearts.
• Deliciously fragrant: Your kitchen will be filled with enticing aromas that evoke childhood memories of baking.
• Moist & tender: The pumpkin puree keeps the bread soft and fluffy, making each slice utterly irresistible.

Ingredients

• 1 ½ cups all-purpose flour – This is the base of our bread. Make sure to measure it correctly for the best texture!
• 1 tsp baking soda – Helps the bread rise and become fluffy. Always check the expiration date for best results!
• 1 tsp baking powder – This works alongside the baking soda to give our loaf that perfect lift.
• 1 tsp ground cinnamon – This spice brings warmth and sweetness. A must-have in any fall treat!
• ½ tsp ground ginger – Adds a delightful zing—think of it as a subtle hug from your spice cabinet.
• ¼ tsp ground nutmeg – Just a pinch brings an earthy depth of flavor that complements pumpkin beautifully.
• ½ tsp salt – Enhances all the other flavors. Don’t skip it!
• ½ cup unsalted butter, softened – This makes our bread rich and buttery. Make sure it’s really soft for easy creaming!
• 1 cup granulated sugar – Sweetness is key! It creates that lovely caramelization on the crust as it bakes.
• 2 large eggs – Helps bind everything together. Use room temperature eggs for better incorporation.
• 1 cup canned pumpkin puree – The star of the show! Choose a high-quality pumpkin puree for the best flavor.
• 1 tsp vanilla extract – Adds an aromatic depth that rounds out the bread beautifully.
• ¼ cup granulated sugar (for topping) – Because a little extra sweetness on top never hurt anyone!
• 1 tbsp ground cinnamon (for topping) – This sends the “snickerdoodle” vibe soaring!

Full recipe card is below.

How to Make It

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C) and grease a loaf pan with a bit of butter or cooking spray. This ensures no sticky surprises when it’s time to slice your beautiful bread!

Step 2: Mix the Dry Ingredients

In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. This is where the magic starts! The spices will waft up and transport you right into autumn.

Step 3: Cream Butter and Sugar

In a separate bowl, cream the softened butter and sugar until light and fluffy—about 2–3 minutes. Then add in the eggs, pumpkin, and vanilla extract. This mixture should smell simply divine as you combine these luscious ingredients!

Step 4: Combine Dry and Wet Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix; a few lumps are perfectly fine, and they’ll bake out beautifully!

Step 5: Pour into the Loaf Pan

Pour the batter into the prepared loaf pan and spread it out evenly. Look at that gorgeous, rich color—that’s pumpkin goodness right there!

Step 6: Prepare the Topping

In a small bowl, mix the sugar and cinnamon for the topping. Sprinkle it generously over the batter, creating a lovely crust that makes your bread irresistibly snickerdoodle-like.

Step 7: Bake!

Bake for 60-70 minutes, or until a toothpick comes out clean. As it bakes, take a moment to breathe in those mouth-watering aromas—you’re in for a treat!

Step 8: Cool and Serve

Allow to cool for about 10 minutes before slicing. This will be the hardest part—waiting! Once you slice into it, the warm steam will rise, and you’ll be enticed to take that first magical bite.

Pro Tips for Success

• Room Temperature Ingredients: Start with room temperature butter and eggs for a smoother batter.
• Measuring Flour: Spoon and level your flour to avoid density. Too much flour can yield a dry loaf!
• Watch Your Bake Time: Oven temperatures can vary. Check your bread around the 60-minute mark.
• Cool Completely: For the best slice, let it cool in the pan before transferring it to a wire rack.

Flavor Variations

• Nutty Twist: Add ½ cup of chopped pecans or walnuts for a delightful crunch.
• Chocolate Chip Delight: Stir in ½ cup of chocolate chips for those who crave a little chocolatey goodness alongside their pumpkin.
• Dried Fruits: Try adding in some raisins or cranberries for an unexpected fruity bite.

Serving Suggestions

Pair your Snickerdoodle Pumpkin Bread with a generous spread of creamy butter or a dollop of whipped cream cheese. A cup of spiced chai or a freshly brewed pumpkin spice latte rounds out the experience perfectly. For a cozy touch, serve it on a rustic wooden board, garnished with a sprinkle of cinnamon sticks!

Make-Ahead & Storage

You can make the batter a day early and keep it in the fridge! When you’re ready to bake, just pour it into the loaf pan and bake as directed. Once baked, store leftover bread in an airtight container at room temperature for up to five days.

Leftovers

Use day-old Snickerdoodle Pumpkin Bread for a tasty French toast! Just dip thick slices in a spiced egg mixture and cook until golden. Drizzle with maple syrup for a sweet breakfast treat!

Freezing

Yes, you can freeze this delightful bread! Once it cools completely, wrap it tightly in plastic wrap and then foil. It keeps well for up to three months. When you’re ready to enjoy, let it thaw in the fridge overnight.

Reheating

To reheat, simply pop a slice in the microwave for about 15-20 seconds, or give it a quick toast in the oven or skillet for a crispy outside.

FAQs

Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the pumpkin beforehand, ensuring it’s smooth and moist.

Can I use whole wheat flour?
Sure! Just know that it will lend a denser texture. You might want to mix it with some all-purpose flour for the best results.

How can I tell if the bread is done?
Stick a toothpick in the center; if it comes out clean or with just a few crumbs, it’s ready!

Can I make mini loaves?
Yes! Divide the batter into mini loaf pans and bake for about 25-30 minutes.

Final Thoughts

Baking Snickerdoodle Pumpkin Bread is not just a recipe; it’s an experience that evokes comfort and coziness in every slice. Whether it’s a chilly morning or a gathering of loved ones, I promise this bread will bring warmth and smiles to your table. So roll up your sleeves, savor the process, and enjoy every delightful moment in the kitchen. Happy baking, my friends! 🧡

Remember, the best part of cooking is sharing it, so tag me on social media when you whip up your loaf. Cheers to cozy baking days ahead!